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Title: Kat's Cranberry-Port Relish
Categories: Relish
Yield: 4 Servings
| 3 | c | Fresh or frozen cranberries |
| 1 | md | Onion, minced |
| 1/3 | c | Cider vinegar |
| 1 | c | Golden raisins |
| 1 | c | Granulated white sugar |
| 1 1/2 | c | Port |
| 1/2 | ts | Ground nutmeg |
| 1 | ts | Ground ginger (I use |
| 1 | tb | Candied Ginger, instead) REB |
| 1 | ts | Ground cinnamon |
In a 3-4 quart pan, combine cranberries, onion, vinegar, raisins, port, nutmeg, ginger, cinnamon. Bring quickly to a boil, stirring occasionally. Simmer uncovered while stirring often until mixture is reduced to about 3 cups, about 30 minutes. Again, stir frequently to avoid scorching.
Let cool.
If you can make this a couple of days before it's eaten, and refrigerate it, its flavor will be at its best.
(This recipe comes from my daughter, who also takes holiday cooking _very_ seriously; This stuff is to _die_ for -REB)
From: Jim Weller Date: 05-09-98 (22:10) The Once And Future Legend (1) Cooking
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